Name: Wok-seared mushroom omelettes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (50g) sliced red capsicum; 2 green onions, sliced thinly; 1 fresh small red thai chilli, chopped finely; 1 cup (80g) bean sprouts; 30 gram shiitake mushrooms, sliced thinly; 50 gram oyster mushrooms, sliced thinly; 1/2 cup firmly packed fresh coriander leaves; 12 eggs; 2 tablespoon fish sauce; 2 teaspoon oyster sauce; 1/3 cup (80ml) vegetable oil; 2 tablespoon oyster sauce, extra; 1/4 teaspoon sesame oil; 1 tablespoon chopped fresh chives

Wok-seared mushroom omelettes

This Asian-styled wok-seared mushroom omelette is also stuffed with capsicum, chilli, sprouts, coriander and green onions. A lovely light lunch.

Serves 4

Cook

30M

Ingredients

1/3 cup (50g) sliced red capsicum

2 green onions, sliced thinly

1 fresh small red thai chilli, chopped finely

1 cup (80g) bean sprouts

30 gram shiitake mushrooms, sliced thinly

50 gram oyster mushrooms, sliced thinly

1/2 cup firmly packed fresh coriander leaves

12 eggs

2 tablespoon fish sauce

2 teaspoon oyster sauce

1/3 cup (80ml) vegetable oil

2 tablespoon oyster sauce, extra

1/4 teaspoon sesame oil

1 tablespoon chopped fresh chives

Method

1.Combine capsicum, onion, chilli, sprouts, mushrooms and coriander in small bowl. Combine eggs and sauces in medium bowl; beat lightly. Add half the vegetable mixture to egg mixture.

2.Heat a quarter of the vegetable oil in wok. When oil is just smoking, add a quarter of the egg mixture then, working quickly using a slotted spoon, push cooked egg mixture in from sides of wok and the uncooked mixture to the outside.

3.When omelette is almost set, sprinkle a quarter of the remaining vegetables over one half of the omelette. Reduce heat to low; cook for 1 minute, folding omelette in half over top of vegetables after 30 seconds. Remove omelette from wok with two lifters; drain on absorbent paper. Keep warm. Repeat three times with remaining egg mixture and vegetables.

4.Serve omelettes drizzled with combined extra oyster sauce and sesame oil; top with chives, and extra coriander and green onion, if desired.

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